Miso Salmon Salad with Sesame Cabbage
Published Date: 4/17/2026
Ingredients
- 2 (6-ounce) salmon fillets, skin-on
- 2 tablespoons white miso paste
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 4 cups shredded Napa cabbage
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Whisk together the miso paste, mirin, soy sauce, and grated ginger in a small bowl until smooth.
- Place the salmon fillets on the prepared baking sheet and brush the miso glaze generously over the top of each fillet. Let it marinate for 10 minutes at room temperature.
- Bake the salmon for 10 to 12 minutes, or until the fish flakes easily with a fork and the glaze is caramelized.
- While the salmon is baking, prepare the salad by combining the Napa cabbage, purple cabbage, shredded carrots, and scallions in a large mixing bowl.
- In another small bowl, whisk together the toasted sesame oil, rice vinegar, and honey to make the dressing.
- Toss the cabbage mixture with the sesame dressing until fully coated.
- Divide the cabbage salad between two plates, top each with a warm miso salmon fillet, and garnish with toasted sesame seeds.